Interaction between emulsion droplets and Escherichia coli cells
Oil-in-water emulsions (20% n-hexadecane, v/v) were stabilized by dodecyltrimethylammonium bromide (DTAB), Tween 20, or sodium dodecyl sulfate (SDS). Particle size distribution and creaming stability were measured before and after adding Escherichia coli cells to emulsions. Both E. coli strains promoted droplet flocculation, coalescence, and creaming in DTAB emulsions, although JM109 cells (surface charge = -35 mV) caused faster creaming than E21 cells (surface charge = -5 mV). Addition of bacterial cells to SDS emulsions promoted some flocculation and coalescence, but creaming stability was unaffected. Droplet aggregation and accelerated creaming were not observed in emulsions prepared with Tween 20. Surface charges of bacterial cells and emulsion droplets played a key role in emulsion stability.
Lynne A. McLandsborough, J. Li, and D.J. McClements. "Interaction between emulsion droplets and Escherichia coli cells" Journal of Food Science 66 (2001): 570-575.
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